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Leicestershire Handmade Cheese Company is located in Upton, a small hamlet in the South West Leicestershire countryside on a working dairy farm called Sparkenhoe Farm. David and Jo Clarke are dairy farmers whose families have farmed in the area for generations. David manages the 150 head of pedigree Holstein Friesian cows and the 160 followers.

29 Aug 2020 Sparkenhoe Red Leicester (250g) Sparkenhoe is a truly authentic Red Leicester with a beautifully nutty taste: a legendary cheese made from an Sparkenhoe is a truly authentic Red Leicester with a beautifully nutty taste: a legendary cheese made from an old recipe. Sparkenhoe Red Leicester Produced in the traditional way, with the rounds cloth bound and matured for 6 months on beech shelves. They use the milk produced Sparkenhoe Red Leicester is a traditional cloth-bound Red Leicester, coloured with annatto - a South American spice that became popular in British Sparkenhoe is a truly authentic Red Leicester with a beautifully nutty taste: a legendary cheese made from an old recipe, dating back to 1745. Annatto, the dye Red Leicester (pronounced “Lester”) is savory. It's got a long finish of deep, woolly warm flavor. It reminds me of a “well-worn red flannel shirt” in that it's The flavour of the cheese is nutty and complex, with deep caramel and liquorice undertones which completely set this cheese apart from generic Red Leicester.

Sparkenhoe red leicester

The rind is reddish-orange, with a powdery mould on it. In recent years, they've been experimenting with adding annato – the dye that gives Red Leicester its orange hue – to the make to create Sparkenhoe Blue, which you'll find in our London shops on occasion. Sparkenhoe, made by David and Jo Clarke, is England's only unpasteurised Red Leicester cheese. It's the first to be produced on Sparkenhoe Farm since 1875.

David manages the 150 head of pedigree Holstein Friesian cows and the 160 followers. A smooth and toothsome cheese, Sparkenhoe Red Leicester was essentially brought back from the dead. Cheesemakers David & Jo Clarke set out to revive a cheese that had only been known as an industrially produced supermarket cheese for 50 years.

A smooth and toothsome cheese, Sparkenhoe Red Leicester was essentially brought back from the dead. Cheesemakers David & Jo Clarke set out to revive a cheese that had only been known as an industrially produced supermarket cheese for 50 years. The Clarkes worked off an old recipe in order to create Leicester as rem

Annatto, the dye used to make its orange colour, is a natural plant dye obtained from a South American bush. Sparkenhoe is matured for six months, with a firm texture and gentle lactic butterscotch flavour.

In recent years, they've been experimenting with adding annato – the dye that gives Red Leicester its orange hue – to the make to create Sparkenhoe Blue, which you'll find in our London shops on occasion.

Farmhouse produced cows milk cheese with rich smooth butterscotch flavours and deep rounded notes. Forget that bland orange rubbery stuff 24 Mar 2021 THE CHEESE: Neal's Yard Sparkenhoe Red Leicester, Nuneaton, Warwickshire, England. THE STYLE: Raw Holstein cow's milk makes this Sheffield Cheesemasters – Sparkenhoe Vintage Red Leicester (approx. 200g) The only unpasteurised farmhouse red Leicester made in the world. Earthy and 'Sparkenhoe' Farmhouse Red Leicester A traditional handmade Red Leicester cheese, using unpasteurised milk from their own herd of Holstein-Fresian cows Sparkenhoe Red Leicester<span class=" hikashop_product_variant_subname">: 200g<. Sparkenhoe Red Leicester.

Red Leicester cheese. COLSTON BASSETT BLUE STILTON (V), An English classic. 12 Nov 2020 Twenty-four hours earlier I had arrived at Sparkenhoe Farm, base of the Leicestershire Handmade Cheese Company, to learn more about a Red Leicester is not a protected cheese and so can be made anywhere, however and Leicestershire Handmade Cheese Company's Sparkenhoe, traditionally 21 Feb 2020 Produce: Sparkenhoe Red Leicester, Bosworth Field, Battlefield Blue.
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200g Sparkenhoe Red Leicester. 200g Westcombe Cheddar. 200g Comte (Summer 2017 or 2018 milk).

When the cheeses arrive at neal's, they I went to Covent Garden and bonded with the lovely Lucy over lots of cheese. She gave me a tour of the Sheep milk cheeses still available and then thwarted me as a cheese I asked for is out of season. I went for Red Leicester.
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Red Leicester had previously been made on Sparkenhoe farm between 1745 and 1875. Sparkenhoe Red Leicester now exists as the only farm-made raw-milk Red Leicester made in Leicestershire and, in keeping with tradition hundreds of years old, it is coloured red using annatto, a natural plant die.

It tastes creamy and mellow and has a slightly flaky texture. The addition of natural annatto gives this cheese it’s deep orange-red colour. Made from unpasteurised cows’s milk. Our Sparkenhoe Red Leicester is the Vintage profile which has been aged for 22 months to develop its strong, powerful flavour. Deep russet red, flaky yet silky with a slightly open texture and savoury flavours that are nutty, smooth and rich.